Venezuelan Arepa Filling Recipe

Reina Pepiada: Venezuelan Arepas with Chicken and …

WebMar 29, 2014 · Poach the chicken Put the chicken onion, bay leaf, peppercorns and salt in a medium saucepan. Cover by an inch or two, …

Rating: 4.9/5(17)
1. Put the chicken onion, bay leaf, peppercorns and salt in a medium saucepan. Cover by an inch or two, with cold water. Bring to a boil. Turn the heat to low and simmer gently (hardly any bubbles) for 10-15 minutes, until the chicken is cooked through (Check for doneness after 10 minutes. Cut into the largest piece to make sure there’s no pink color). Remove chicken from the pot and set it aside until cool. Shred chicken, pulling it apart by hand or with the fork method (see my BBQ Chicken Enchilada post for more on the fork method)
2. In a medium bowl mix the mashed avocado with mayonnaise and lime juice. Add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and store in the fridge until you’re ready to eat. Can be made a few hours ahead and kept covered in the fridge. Will be delicious the next day too, but green color may not be as vivid.
3. Preheat oven to 350ºF. Pour the warm water into a large bowl. Stir in salt to dissolve. Pour in the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes. Divide dough into 8 pieces. To shape an arepa, roll the dough into a ball and then pat it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. Discs should be 3 1/2 – 4 inches in diameter and 1/3 to 1/2 inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water)
4. Lightly oil a large non-stick skillet (cast iron is great). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they are seared with some brown areas on both sides. Set them back on the platter or baking sheet as you go.

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The 5 Best Arepa Fillings The Cookware Geek

WebAug 12, 2017 · Shred the chicken. In a big pan add some oil and put the onion and the garlic to cook for a couple minutes. Add the shredded …

1. In a bowl add the water, then the corn flour with the salt.
2. Mix with your hands until it’s soft and there is no lumps of flour.
3. Make balls of dough and the flatten the sides to create the characteristic form of arepas.
4. Cook in the cast iron pan for 10 minutes each side over medium heat.

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Venezuelan Arepas Healthier Steps

WebApr 7, 2022 · It’s completely optional, but it’s highly suggested. To store arepas, keep them in an airtight container in the refrigerator for 3-5 …

1. Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball. Rest dough for about 5 minutes.
2. Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.
3. Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown.
4. Using a knife cut arepas down the center but leaving the back ends attached. Stuffed with black beans, plantains, guacamole, jackfruit carnitas, scrambled tofu or your favorite stuffing and serve immediately.

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